reciplex.com » salads

Arugula & Roasted Potato Salad

danar — Tue, 17 Jan 2012 01:05:21 +0000

Salad for breakfast? Just say yes. This is a hearty and satisfying entree salad appropriate for any meal of the day. I like to make on winter weekend mornings when it’s nice to have the oven on.

Ingredients

4-5 potatoes, chopped into pieces less than a square inch
salt & pepper
oregano & sage (optional)
baby arugula
olive oil
1/2 a lemon
Parmesan cheese
Other optional toppings: chopped avocado, bacon, shredded cheese

Directions

Preheat the oven to 375 degrees
Toss the chopped potato pieces in olive oil on a baking sheet
Season the potatoes with salt, pepper, and other optional spices such as oregano and sage
Roast the potatoes for 1 hour, turn the pieces after 30 min
While potatoes are roasting, prepare the other toppings. Cook and break bacon into pieces, chop the avocado, etc.
Spread the arugula on a platter, sprinkle parmesan cheese, and squeeze lemon over both
Add the roasted potatoes and other toppings to the arugula salad

Quinoa Salad

melissafd — Wed, 28 Sep 2011 19:27:39 +0000

Prepare quinoa according to package. (I use 2 cups chicken stock and 1 cup quinoa…once boiled, cover and simmer low for approx 15 min or until liquid is absorbed)

Add 1 can black beans drained and rinsed
1/2 cup frozen corn kernals
1/2 cup frozen peas
2-3 chopped red peppers
1 teaspoonful cumin
salt and pepper
1-2 T olive oil
juice of 1/2 lime
fresh thyme and basil (optional)

Toss it all together and serve warm or room temp. Great way to get protein and veggies into a meal. Also great for BBQ’s and potlucks. Enjoy!

Quinoa Salad

constancecg — Tue, 22 Apr 2008 04:00:00 +0000

1 c. quinoa
1 c. peas
1 c. chopped marinated artichokes
1 c. chopped pecans
1 lemon
Olive oil
Salt & pepper

Put the quinoa in a sieve and rinse it thoroughly with cold water several times.
Boil the quinoa in two cups water for about 15 minutes, until quinoa starts to unfurl and is sort of chewy.
Strain out any water that hasn’t absorbed or let it sit over low heat to dry out.
Toast pecans.
Sautee peas in a little oil.
Zest and juice the lemon. Add to olive oil and if you like, something to emulsify the dressing.
Toss all ingredients thoroughly, salt and pepper to taste.
Serve hot or cold.

Greek orzo salad

admin — Sun, 30 Sep 2007 04:00:00 +0000

Great for summer BBQs

1 lb orzo
1 cube feta (about 8 oz), cut into small cubes
1 package washed baby spinach (about 8 oz)
1.5 c kalamata olives without pits, sliced – green olives also work well, especially if they are marinated in chopped garlic garlic
1/3 c. olive oil
1/3 c. lemon juice (fresh is best but bottled is okay)
1 T garlic powder
salt & pepper to taste

1 small red onion or 1/2 large red onion, diced into small pieces
Cook and drain orzo. Once it is cooled, add feta, olives, spinach, red onion. Mix oil, lemon juice, garlic powder, salt and pepper together. Dress orzo mixture.

Japanese noodle salad

constancecg — Thu, 04 Sep 2003 04:00:00 +0000

This is good for days when it’s too hot to eat.
Rice vermicelli comes in lots of sizes and shapes. I use the thin stuff that comes in a sort of round-shape and use about 4 units (tennis ball-sized).
I use leftover grilled chicken breast, but really you can use whatever you feel like for some texture and flavor. Or just omit this step.
Thin rice vermicelli
1 large cucumber, de-seeded & julienned
2 eggs
Cooked chicken, or ham or turkey lunchmeat or tempeh or tofu
1/8 c. soy sauce
1/8 c. rice vinegar
1/4 c. mirin (sweet Japanese cooking wine)
1 T. sesame oil
cooking oil
Soak rice vermicelli in warm water for about 10-15 minutes.
Boil water for vermicelli. Cook for about 3-4 minutes, run under cold water, and drain. Cut with kitchen shears if noodles are too long and unmanageable.
Whisk eggs with a splash of water (milk okay, but I think water is better in this case). Heat oil in a skillet and add egg mixture, as if to scramble, but gently push curds and mixture around to create one giant eggcake. When the liquid is mostly set, try to flip the eggcake over, just to set the top side.
Remove eggcake from heat and chop into fine shreds.
Cut chicken (or meat substitute) into thin strips.
Combine chicken, egg and cucumber with the noodles.
Combine vinegar, wine, sesame oil and cooking oil separately and then pour over the noodles, mixing well.
Serve cold as a salad or a main dish.

red cabbage & apple salad

constancecg — Thu, 21 Aug 2003 04:00:00 +0000

1 small head red cabbage
2 granny smith apples
1 c. walnuts
1/4 c. flavored vinegar, like blood orange
1/8 c. olive oil
1 T. dijon mustard
Finely shred the cabbage.
Cut the apples into thin 1-inch strips
Toss the two together with walnuts.
Whisk the oil, vinegar and mustard together. Pour over the salad and toss well.
Let sit for awhile, 45 minutes or so, before eating.

grapefruit & cress salad

constancecg — Wed, 11 Jun 2003 04:00:00 +0000

You can use any bitter greens in this salad, like dandelion greens. I used curly cress (pepper grass), which has a very sharp and peppery aftertaste, and mizuna, a Japanese green, which has a mild bitterness. The flowering chive flowers taste like mild red onions, which would be a good substitute.
1 bunch curly cress
1 bunch mizuna
1 ruby red grapefruit, peeled and sectioned
1 1/2 T. olive oil
1 T. honey
1 T. blood orange vinegar
juice of half a lime
10 flowers of flowering chives
Wash and trim greens of any hard stems.
Whisk oil and vinegar, adjusting for taste. Add honey and lime juice and mix well.
Add grapefruit to salad and toss together with the dressing.
Sprinkle the chive flowers over the salad and toss. Salad is tastier if you let it sit for about 15-20 minutes.

stuyff

admin — Mon, 09 Jun 2003 04:00:00 +0000

Corn Salad

tmcgin — Tue, 03 Jun 2003 04:00:00 +0000

I was actually having a discussion about corn salad the other day with Danar, and initially assigned her the responsibility of whipping up a good recipe, but then I got too impatient. The excellent thing about this is that it is very adaptable, so long as you don’t forget the lime juice. For example, the original recipe that I took had mangos in it, which I omitted.

3 cups fresh corn (6 ears)
2 cans black beans, rinsed
2 garlic cloves, minced
3 T. Cilantro (or parsley if you can’t stand cilantro)
1 c. chopped red pepper
1 c. chopped yellow pepper
1/3 c. fresh lime juice
1 c. chopped red onion
1 chipotle chile (or one jalepeno)
1 chopped avocado
1/2 t chumin
1/2 t salt

Soak your corn for 20 minutes and then boil for about 10.
Cut corn off of ears. Saute garlic in 1 T vegetable oil for about 30 seconds on med-high. Then add corn and saute for another 8 minutes until brown.
Throw everything together, and chill. You might want to hold the avocado until serving, though, because it will turn brown.
I’m going to throw some tomatoes into this once they are in season.

"Turkish" Salad

admin — Mon, 10 Feb 2003 05:00:00 +0000

This isn’t much of a recipe, but a good combination of flavors, especially when it’s warm and there are good tomatoes to be had. Try it scooped up with soft warm pita bread
Tomatoes, chopped
Onions, chopped
Cucumbers, peeled, seeded & chopped
Parsley, chopped
Olive Oil
Fresh lemon juice
Feta cheese, cubed or crumbled (optional)
Salt
Mix together the tomatoes, onions and cucumbers in whatever proportion you like. Toss vegetables with the parsley, then drizzle on some olive oil. Squeeze a lemon, and add some of the juice, add a tiny dash of salt, stir it all together.
Have a taste – need more of something? Add a bit of that something (keeping in mind that if you’re going to add feta cheese that feta is quite salty).
Top with feta cheese. If you like olives and have some good ones on hand, you might want to throw a few of those in as well.